Mini Chocolate Whoopie Pies

For the cookies:
Preheat oven to 350ºF and line 2 half sheet pans with silpats. In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, combine cake mix and pumpkin until no signs of dry cake mix remain. Use a #50 scoop (about 1 tablespoon) to portion 15 cookies onto each prepared sheet pan. Bake one pan at a time, in the center of the oven, for 15 minutes; repeat until all cookie dough is baked (be sure sheet trays are completely cool before placing cookie dough on them).

Allow cookies to cool completely on sheet pan before filling.

For the filling and to assemble whoopie pies:
In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, cream butter and sugar for 3 minutes. Add marshmallow cream and vanilla; mix until combined. Place filling in a disposable pastry bag fitted with a large round tip. Pipe filling onto flat side of one cooled cookie and top with a second cookie to form a mini whoopie pie; continue until all the cookies are filled.

Chill whoopie pies in an airtight container; serve cold.

Note: Leftover cream filling can be frozen in an airtight container. Thaw overnight in the fridge and re-whip to restore consistency if needed.